Mutton Curry Potjie
This unique Potjiekos won third prize in Huisgenoot’s Transvaal Potjiekos competition and first prize in Beeld’s Potjiekos competition. It’s enough for 6 people and a size 3 Potjie is recommended.
  • 2kg skaapskenkel (sheep shin)cubed
  • 3 Large onionsdiced
  • 2 Medium eggplantpeeled and cubed
  • 8 Baby potatoespeeled
  • 4 Large tomatoesdiced
  • 60ml oil
  • 50ml butter
  • 4sticks cinnamon
  • 10 Whole cloves(kruinaeltjies)
  • salt and pepperto taste
  • Little bit white sugar
The Marinade
  • 30ml oil
  • 20ml Medium curry powder
  • 10ml Borrie (turmeric)
  • 10ml lemon juice
  • 5ml Mustard
The Yoghurts Mixture
  • 500ml Natural yoghurt
  • 20ml Chopped fresh parsley
  1. Mix the ingredients of the marinade and pour over the meat for about 1 hour
  2. Heat the oil and butter in the Potjie and then add the stick cinnamon and cloves for a few minutes
  3. Add the onions and braai until soft
  4. Remove the onions but let the stick cinnamon and cloves remain in the Pot
  5. Brown the meat and add a little water if necessary
  6. Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour
  7. Place the eggplant cubes on top of the meat and season with the salt and pepper
  8. Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar
  9. Cover with the lid and allow to simmer for approximately 2-3 hours
  10. Stir well before serving and serve with rice and the yoghurt mixture over each serving